Rich and creamy tomato soup topped with crispy, golden croutons - the perfect pick me up for a cooler day!
There is just nothing better than homemade soup, and tomato is one of my favorites! You can add more of your favorite ingredients, taper everything to how you like it, and you know exactly what is in it. My favorite version of tomato soup always includes lots of fresh basil and a touch of cream.
This is perfect for one of the cooler nights – it’s May, so we’re close to summer, but we still get some cooler, rainy days before it turns to full-blown Texas hot. It’s also a great lighter dinner with a salad to get ready for vacation!
Creamy Tomato Soup with Herb Croutons
For the soup –
1 tablespoon olive oil
½ yellow onion, diced
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1-1/2 cups vegetable broth
8 large basil leaves
½ cup heavy cream
1 tablespoon sugar
¼ + 1/8 teaspoon salt, plus more to taste
For the croutons –
1 cup stale or fresh bread cubes (any French bread, ciabatta, baguette, or really any nice bread will do)
1 tablespoon butter, melted
Drizzle of olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried garlic powder
Salt and black pepper
Pour olive oil into a large pot over medium heat. Add the diced onion and cook, stirring as needed, until translucent – about 8 minutes. Add the minced garlic and cook until fragrant and golden, about 60 seconds.
Add the crushed tomatoes, vegetable broth, sugar, and salt. Bring to a boil and reduce to a simmer; simmer for 25-30 minutes over medium low heat until slightly thickened.
Add the soup to a blender, along with the basil leaves. Blend until smooth.
Pour the soup back into the pot. Pour in the heavy cream. Keep warm until ready to serve.
To make the croutons – preheat oven to 350 degrees. Spread bread cubes out onto a baking sheet lined with aluminum foil. Mix the olive oil and butter together and drizzle over the bread cubes. Sprinkle with basil, oregano, garlic powder, salt and pepper. Mix together using clean hands.
Bake for about 10 minutes, or until golden brown. Let cool slightly before serving.
Ladle the soup into bowls and top with herb croutons and Parmesan cheese – enjoy!
Watch the full how-to video here!